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Once apon a time, in a spare room, just over there, lived Greg the chinchilla, look at Greg dance, dance Greg Dance, dancing Greg, look;
Anyone got any bacon?
Made twelve wholemeal rolls today, came out perfect, though I've not tried one yet (the lodger tried one).
Also made baguettes for the first time in ages... Those damn baguette pans/trays, that's the last time I use them.....
Which is a pity as the baguettes came out really well (100% whitebread, at 70% hydration, autolyse and three long rises). The top came up well, really good ears on them... And... they stuck like buggery, yet again, to the so-called 'non-stick' baguette trays...
So, after salvaging what I could of the baguettes, I threw the trays out
I don't understand, why for things like this, one can only seem to find, for sale, stupid non-stick bakeware, yet, I can't imagine a bakery ever using non-stick bread tins or pans or trays etc...
Will see if I can find a differnt make of baguette trays, to try, hopefully cheaper too, that was £17 nearly worth of the two trays
Still need to find a new baking tray/sheet too to use for bread making, actually, another two the same size as the ones I bought most recently would be good, as I can just about put both trays in at the same time, and have enough space around them to allow steam and air to move and make it somewhat even cooking... Pity the cheap kitchen wear shop near me where I got the two new trays from closed, they were pretty cheap and thus far at least seem better than the other baking tray, which was non-stick, but which cost aobut htree times as much (and whihc is destined for the bin also once I have a replacement)
I've already eaten one of the baguettes though.. mind... very very tasty, and the right crumb texture... ever so slightly* sweet... and a good crust development just a pity none of the baguettes will be suitable for their desired purpose, of putting filling in them
Why can't you just pretend your useless non stick bakeware is stick and use oil or butter.
My baguette trays are supposedly non stick..but only work with a coating of oil and flour.
But I'm going nowhere near cooking papers again after disaster with my pizza bases.
I've never found that the non-stick stuff works very well with oil as well... Not sure why though I've never tried using parchment/cooking paper stuff... Always seemed to be an idea prone to problems I must actually start using my pizza stone, bought it ages ago, and although it is round, and mainly meant for pizza, I could cook anything bread wise on it, rolls etc...
I cooked a lovely omelette tonight on ancient non stick frying pan..worked a treat; it long since lost that non stickiness. (What makes me laugh about those thingies is that some offer a lifetime guarantee).
Yes, I never know how those with the lifetime guanrentee are meant to work... Heck I've probably got some old VHS video tapes somewhere, Scoth ones, I recall used to have a lifetime garentee.... I wonder if I could claim my money back on the video tapes now?
Wasn't feeling that*hungry earlier, so just had a very late dinner/supper....
I took half of two of the baguettes (sort of the better halfs), and fried up some sausges and lots of onions.... with mustard in the baguette too A pity the baguettes got so mangled, as they'd come out very tasty and nice mind it tastes fine even if its a bit tricky making the filling stay inside
I gave in to temptation in the end... rescued the baguette trays from the bin... and will at some point endevour to clean all the baked on crap off of them...